Hi Paul – My pizzeria chain is currently using pizza pans that are nearing the end of their life-cycle. There are quite a few options out there, including aluminum, blue steel and stainless steel. What’s the difference? What’s better? – Jeff, Rhode Island
Posts tagged 'Pan Finishes'
We get quite a few questions about the best coating for our complete line of baking, pizza and foodservice pans. There are quite a few options in the marketplace, ranging from Teflon to glazes. At LloydPans, we’ve developed three proprietary coatings. Here’s a brief rundown of each. And, don’t forget to watch the video at the end!